Description
Creamy banana split cheesecakes bring classic dessert magic to individual servings with rich cream cheese and fruity charm. Luscious layers of banana, chocolate, and whipped cream promise delightful indulgence that will satisfy sweet cravings in one perfect bite.
Ingredients
Scale
Primary Ingredients (Cheesecake Base):
- 16 ounces (450 grams) cream cheese, softened
- 1 large egg
- 1 large banana, mashed (about ½ cup)
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 cup graham cracker crumbs (about 8 crackers)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Topping Ingredients:
- ½ cup chocolate sauce
- ½ cup strawberry sauce or fresh strawberries, chopped
- ½ cup pineapple chunks
- Whipped cream
- Maraschino cherries
- Chopped nuts (optional)
Instructions
- Preheat the oven to 325°F (163°C) and arrange cupcake liners in a standard muffin tin, ensuring even spacing.
- Create a cohesive crust mixture by thoroughly blending graham cracker crumbs with sugar and melted butter until the texture resembles fine, moist sand.
- Distribute the crust mixture evenly among the cupcake liners, using a spoon or compact measuring tool to press the crumbs firmly and create a solid, uniform base.
- Carefully slide the muffin tin into the preheated oven and bake the crust for approximately 5 minutes to set the foundation, allowing it to develop a light golden color and slightly crisp texture.
- Remove the tin from the oven and let the crust cool completely, maintaining its structural integrity while preparing the subsequent cheesecake layers.
- Whip the cream cheese until smooth and creamy, eliminating any potential lumps and creating a silky base for the cheesecake filling.
- Gradually incorporate sugar, vanilla extract, and eggs into the cream cheese mixture, blending until the ingredients are fully integrated and the batter appears glossy and uniform.
- Gently fold in mashed bananas, ensuring an even distribution throughout the cheesecake mixture for consistent banana flavor in each bite.
- Carefully pour the banana-infused cheesecake batter over the pre-baked crusts, filling each liner to approximately three-quarters full.
- Return the muffin tin to the oven and bake until the cheesecake centers are set but still slightly jiggly, typically 18-20 minutes.
- Allow the cheesecakes to cool completely at room temperature, then refrigerate for several hours to achieve optimal texture and flavor development.
- Before serving, garnish each mini cheesecake with fresh banana slices, whipped cream, and a light drizzle of chocolate sauce for an indulgent presentation.
Notes
- Select very ripe bananas for deeper, sweeter flavor that enhances the cheesecake’s richness.
- Ensure cream cheese is softened at room temperature to prevent lumps and create smooth filling.
- Gently fold banana chunks into cheesecake mixture for even distribution and beautiful marbled effect.
- For gluten-free variation, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 26g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg